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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To boile Plouers. You must straine your sweet broth into a pipkin, and set them on the fire, and when they boile, you must skum them, and then put in a peece of Butter, and a good deale of spennedge, and a litle parsely, and a peece of carret roote cut verie small, and a fewe currants, and so let them boyle, and all manner of spices, and a little whyte wine, and a litle vergice, and so serue them vpon soppes.